|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Chef Waldy Malouf, Beacon Restaurant, Bar & Bakery, New York, NY & Idaho Potato Commission
Chef Waldy Malouf is well known for his live fire cooking and customers flock to Beacon for his grilled specialties. Joining the steaks, chops, duck and oysters on the grill are thick wedges of potato—a lower fat and very flavorful way to have a “french fry” experience without deep frying.
2 large Idaho potatoes (12-14 oz. each)
1/2 cup Dijon mustard
2 tbsp. extra-virgin olive oil
1 tbsp. fresh thyme leaves
Coarse salt and black pepper
- Bake or microwave whole potatoes until almost cooked. Cut lengthwise into 4 wedges each.
- In bowl, mix together mustard, olive oil, thyme and salt and pepper to taste. Coat potato wedges with mustard mixture.
- Preheat grill to med. heat and oil grill surface. Add potatoes; cover and cook until crispy, turning wedges to brown on all sides and checking every 5 min. to prevent burning.